Asian Salmon in Foil
The best and easiest way to make salmon in foil – and you won’t believe how much flavor is packed right in!
You know that signature line by The Most Interesting Man in the World? Well, I’m going to have to steal his meme for just a second here to say this.
I don’t always cook salmon, but when I do, I prefer foil. Stay hungry, my friends.
No, but really, foil is the only way to cook salmon. The only way. It seals in all that flavor and the clean-up is a breeze. All you have to do is toss the foil. It doesn’t get easier than that, right?
And the flavors are soaked right in, leaving you with the most tender, flavorful salmon ever that flakes so easily. You can’t beat that!
Asian Salmon in Foil
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Ingredients
- ¼ cup honey
- 3 cloves garlic, minced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional
- Freshly ground black pepper, to taste
- 2 pounds salmon
- 2 green onions, thinly sliced
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
- Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
*Baking time may need to be adjusted depending on the thickness of the salmon.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Fantastic recipe thanks! Salmon was tasty and so so tender
This is such a delicious way to prepare salmon. I have made it several times and it never disappoints. I mix the sesame seeds in with the marinade and then capture the sauce after the broiling to drizzle on the fish or a side of rice or noodles.
Quick and delicious.
I made this and was astonished at how quick and easy it was, on top of being damn delicious! I cut the honey to 3 tablespoons and upped the rice vinegar to 2 tablespoons, and used 2 tablespoons of prepared ginger (only because I hate peeling it). Served it with Uncle Ben’s basmati and brown rice and made a salad with homemade miso dressing (I do one kind of like this but without the ginger – https://memeinge.com/blog/miso-dressing/) to go with it. Yum!!!
This was delicious. I was just sopping up the juices with leftover rice. My husband loved it, too. I used toasted sesame oil and sliced jalapeños. Perfect!
Should I change the cook time if I’m using a 1lb filet instead of 2lb? Thanks!
Yes, Kristy, cooking time will have to be reduced as needed if you are using a smaller-sized salmon.
Delicious! Used keto substitute for honey…my five year old went for seconds
Very easy to cook. Very tasty and will certainly do again.
This recipe saved me in a pinch not knowing what to cook my friends. It came out delicious! Once out of the oven, I sprinkled furikake all over to give it a more seaweed sweet flavor. I accompanied it with white rice and oven roasted potatoes.
Browsing through your recipes, I spied this Asian Salmon in Foil. I have been trying to find good recipes like this one. I made it and it was delicious. You certainly know how to combine ingredients to make the perfect sauce/glaze. Made it with rice and it was the perfect meal.
After trying brown sugar and now honey, I think I prefer the browning and thickening that comes from reducing brown sugar in a recipe like this. Other than that, the flavor could be a bit more punchy, maybe a little higher vinegar content? We went sans sriracha for the kids, and they loved the sauce over rice. I doubled the recipe for a Costco-sized salmon filet.
Deliciously moist and flavorful. Quick and easy to prepare .
Very good, I believe next time I will add more chilli sauce, and some lime juice. Served over some fried rice made with brown rice, it was delicious.
I’ve been doing salmon in foil for the past twenty years and agree it is the best / least risky way to cook it.
Your glaze, however, plays to my newly-acquired taste for Asian ingredients. Wondering what a small amount of ginger and maybe a few small slices of scallion would to the outcome. Gotta try this in the coming week. Will let you know how it does. Many thanks.
Fabulous flavor. I used 2 ten ounce filets of salmon and a full patch of marinade. Yum!
I love the foil method – so easy! And the sauce added great flavor to the flakey salmon!
Very delicious I added some shrimp to it with asain salad super good
This is hands down my favorite salmon recipe. I stumbled on this recipe about two years ago and I make it all the time! So easy and I love that I can make my own sauce without using the store bought teriyaki that is full of preservatives. Thanks!
It’s a keeper, I agree 🙂
Can I make this with 12 fillets? What would I need to change?
Made this dish tonight and it was absolutely amazing and delicious. If you love salmon with an Asian Twist you will love this recipe. A go to in my families monthly recipies.
Excellent! This is my new favorite way to have salmon. Excellent flavor and perfectly cooked! We loved it served over brown rice. Thank you!!